All the Ways You Should Be Using Mayo (but Probably Aren’t)
The whitest thing about me—and there is a lot to choose from—is my love for mayonnaise. I think it’s great. Not only is it an essential part of nearly every…
All Strange Things About India and world
The whitest thing about me—and there is a lot to choose from—is my love for mayonnaise. I think it’s great. Not only is it an essential part of nearly every…
Summer’s bounty initially inspires one to showcase seasonal fruit with strawberry shortcakes and blueberry pies. That inspiration is soon replaced with desperation. That fruit needs to be used by yesterday,…
I’ve been writing about viral TikTok myths, but today we’ll dig into something a little different: a viral meal. On the surface, it’s a weird combination of flavors, but underneath…
Once a year, everyone I know becomes a farmer. They plan ahead, pack a picnic, grab a hat and head to a farm to pick strawberries. Flats fill up with…
My kitchen produces two things each year that are universally loved by my friends: sambal and fresh, fermented salsa. It did not occur to me to combine the two until…
Raspberries are nature’s SweetTarts. For me, they’re always just slightly too sweet and too tart, but I moved into a house with so many raspberry bushes that for a long…
Yuzu koshō is like sunlight on your tongue. A fermented paste of yuzu, chilies and salt, it brings the umami, but with a brightness you only get from fresh citrus.…
Maple syrup is so good, it’s hard to believe it comes out of a tree. Or maybe it’s easy to believe. Trees also give us peaches, olives, and lemons, three…
I was obsessed with helping my mom cook growing up (hard to believe, I’m sure). Though she would dabble in making Italian food, and try out popular boxed ingredients of…
Photo: Claire Lower I have my vinaigrette formula locked down. Equal parts acid and fat, with a bit of Dijon mustard, a spoonful of some sort of liquid sweetener, and…